Winemaker's Notes:

We fermented whole berries in small, five-ton, open-top fermenters with a cold soak ranging from five to seven days. During this soak we punched down the cap three times a day to bring out the color, spice and fruit characteristics. We aged the wine in 50 percent new oak barrels, selected to add spice notes, rather than smoky characteristics, to the wine.

Crystalline aromas of candied blackberries, raspberries and cherries, woven together with floral overtones define the aroma. In the mouth the wine presents the deep, focused fruit, soft substantial tannins and bright acidity so characteristic of our appellation. Its balance between mixed berries, Asian spices, silky mouthfeel and great concentration make this a wine both for quaffing now and cellaring for 8 to 10 years.

My Notes:

About Orogeny Vineyards:

Pinot Noir, more than any other grape, reflects where it is grown. Orogeny pays tribute to the land with their name. Orogeny is a geological term that comes from Greek oro, "mountain," and -geny, "birth." It refers to the process during which the collisions and separations of the earth's crust form mountains. A series of orogenic episodes in Sonoma County near the Pacific Ocean formed the mountains and streams that created Green Valley, the unique source for Orogeny Vineyard's grapes.

They focus on cool-climate Pinot Noir from Green Valley, the coldest region of the famed Russian River Valley. Fog flows from the Pacific Coast along the Russian River and through the Petaluma Wind Gap, converging on this small area.

Orogeny's grapes are grown on five small vineyards, each only five to ten acres, which were selected to display the bright fruit characteristics of classic Green Valley Pinot Noir. Their limited size permits Orogeny to use hands-on farming techniques. The vines are planted on ridges in Gold Ridge soils, a mix of sandy loam over sandstone and clay. These sites provide excellent drainage, which promotes even ripening and concentrated flavors.